I’m just going to start this one out by saying that this recipe does take time. While it’s fairly easy to make, there are layering components that each take some time to put together. That being said, this dish is a great one. It tastes like all the time and effort that’s been put into it. So, what is Pastitsio anyway? It’s a Greek style of lasagna basically. The main difference between lasagna and Pastitsio is that Pastitsio is made with a different style of noodle and also with a béchamel sauce rather than ricotta. It’s layered a bit differently than lasagna too.

Now, I’ve never made a béchamel sauce, and even with this being my first time doing so I found it to be pretty easy to do and is very similar to any sort of roux based sauce. The béchamel gave this dish life. There’s so much flavor packed into the sauce that the béchamel is needed to sort of cut through that intense flavor…